Quesadilla pancakes

• red peppers↗2

  chopped into small pieces

• red leicester↗140g g

  grated

• chopped fresh coriander4 tbsp tbsp
• pre-made pancakes8
• butter↗1 tbsp tbsp
• garlic clove↗1

  crushed

• ground cumin↗½ tsp ½ tsp
• can kidney beans↗400g g

  drained

• lemon↗juice 1

  juice 1

• red chilli↗1

  deseeded if you don’t like it too hot, sliced (optional)

• avocados↗2

  sliced

• Little Gem lettuces↗2

  sliced

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches).

2. 2

   Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.